Friday, November 19, 2010

Tequila Lime Shrimp

Shrimp is a hot commodity in our house. My husband eats it up like it's going out of style and his eyes light up like a kid in a candy store when I'm prepping it for a recipe. Naturally, this recipe for Tequila Lime Shrimp is one he loved. I first had this dish at a recent event where Food Network Chef Marcela Valladolid was a special guest. It was just as good when I made it at home as when I had it then. Besides, how can you go wrong with a combo like tequila, lime and shrimp?!...

These are happy shrimp... swimming in a creamy sauce of tequila, lime and a touch of sour cream. It couldn't be easier to prepare either. The shrimp are first tossed with sliced green onions, lime juice, salt and pepper. Then they hit a pan with butter to sauté a bit. For a little show, tequila is added and flambéed  just until the alcohol is evaporated. Sour cream is stirred in for that creamy sauce and just before serving, a sprinkling of chile powder finishes the dish. Serve up with fresh lime wedges, this is a recipe perfect as an appetizer or made into a main dish with accompanying sides.



Tequila Lime Shrimp
recipe from Marcela Valladolid

1 pound large shrimp (21 to 25 per pound), peeled and deveined
1/4 cup green onions, sliced
1 tablespoon lime juice
1 teaspoon kosher salt
3/4 teaspoon coarse ground pepper
2 tablespoons unsalted butter
1/4 cup Sauza Blanco Tequila
3/4 cup crema or sour cream
Chili powder for garnish (optional)


Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).

Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema.

Serve sprinkled with chili powder.